Gut Friendly Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the kind with peels that have gone mostly black — are naturally sweet and starchy, and a hot pan with coconut oil transforms them into something genuinely craveable. A quick toss with cumin and sea salt before they hit the skillet gives each slice a savory edge that plays beautifully against the caramelized crust. The key is patience: letting them sear undisturbed until deeply golden means you get that slightly crisp exterior with a soft, almost jammy center. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and makes the whole thing feel bright and alive. The ingredient list is short and clean — no additives, no seed oils, nothing that tends to aggravate a sensitive gut — just whole, recognizable foods doing exactly what they're supposed to do. This is the kind of side dish that disappears fast, so consider making a double batch right from the start.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
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